पंजाबी पकोड़ा कढ़ी | Punjabi Pakoda Kadhi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Try this authentic Punjabi kadhi with bite-sized pakodis, not only is it delicious, but super duper comforting too.
PUNJABI PAKODI KADHI

Ingredients

Pakodi
1 cup gram flour (besan)
¼ tsp carom seeds (ajwain)
A pinch of asafoetida (hing)
2 tsps finely chopped ginger
1½ cups fresh fenugreek leaves (methi)
1 medium onion, roughly chopped
Salt to taste
½ tsp red chilli powder
¼ tsp turmeric powder
A pinch of baking soda
Kadhi
½ cup yogurt
2 tbsps gram flour (besan)
2 tsps ginger-garlic paste
1 tsp green chilli paste
¼ tsp turmeric powder
Salt to taste
2 tbsps oil
1 tsp cumin seeds
¼ tsp fenugreek seeds (methi dana)
8-10 black peppercorns
2-3 cloves
2 dried red chillies, broken
A pinch of asafoetida (hing)
1 large onion, sliced
1 tsp grated ginger
1 tbsp chopped fresh coriander leaves

Method

1. To make pakodi, take gram flour in a large bowl, crush carom seeds and add along with asafoetida, ginger, fenugreek leaves, onion, salt, red chilli powder, turmeric powder, baking soda and ½ cup water and mix well.
2. Heat sufficient oil in a kadai, slide in small portions of the batter into the hot oil, deep fry till golden brown and crisp. Drain on absorbent paper.
3. To make kadhi, take yogurt in a large bowl, add gram flour, ginger-garlic paste, green chilli paste, turmeric powder, salt and mix and whisk till it becomes smooth.
4. Pour 5 cups water, mix and set aside.
5. Heat oil in a non-stick deep pan, add cumin seeds, fenugreek seeds, black peppercorns, cloves and dried red chillies and sauté till fragrant.
6. Add asafoetida, mix, add onion and sauté till translucent. Add ginger, mix and sauté for a minute. Add the yogurt mixture, mix and cook till the mixture comes to a boil on high heat.
7. Reduce the heat and cook further till the kadhi slightly thickens. Reserve a few pakodis aside for garnish and add the rest into the pan. Cook for 2-3 minutes.
8. Add coriander leaves, mix and take the pan off the heat.

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